I feed my chickens the same feed year round, but their yolks turn a deeper orange when grass and clover becomes a part of their diet again. Around here I see Holsteins turned out to pasture. It would stand to reason their milk would have to change from the added greens in their diet, but yet I never notice a change in the butter's color. And certainly not the milk's.
I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.

I wonder if large dairy farms turn their cows out to pasture?

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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

That's a good question.
Have you seen that Land O Lakes commercial where the cows are saying they are happy, because they are turned out to pasture? So there's one big time butter producer that does. It ran a lot a year or two ago. And We've got some decent sized dairy farms around here that supply Meadowbrook, located in Erie. I'm not sure what constitutes large, but I'm talking a couple hundred head in various pastures surrounding the farm.
Hmmm, maybe they give them suplements along with hay to make up for the lack of grazing... You would just think that we, the US would have a winter and a summer butter.
But then we don't have real beer either

I feed my chickens the same feed year round, but their yolks turn a deeper orange when grass and clover becomes a part of their diet again. Around here I see Holsteins turned out to pasture. It would stand to reason their milk would have to change from the added greens in their diet, but yet I never notice a change in the butter's color. And certainly not the milk's.
I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.

Well, here in Quebec the butter ingredients usually say that it may contain carotene for colour. I guess you just add the amount that gives you the right colour.

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I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.

Pacanis mate, I dont buy UK butter its not my taste, I use unsalted Danish Lurpak or French President and I think the answer is the cows are outside in the summer and inside in the winter. They taste the same, the best butter I have tasted is Alpine unsalted, on a fresh toasted crumpet it is so good.
Ps I only use salted butter on a chip butty.

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Actually I have noticed a difference in color of butter but I just chalked it up to different brands. It never occurred to me to wonder if it was summer butter or winter butter. But sometimes it is almost white. Now I will try to pay more attention.